Ultimate Crispy Salt and Pepper Shrimp: Your Homemade Takeout Favorite
Craving that irresistible crunch and explosive flavor of your favorite Chinese takeout? Look no further! This recipe for **Crispy Salt and Pepper Shrimp** brings all the aromatic delight right into your kitchen. In a snap, you can whip up golden-fried shrimp, perfectly seasoned with a harmonious blend of ginger, fried garlic, red pepper flakes, sea salt, and black peppercorn. It’s a dish that promises multiple layers of flavor, making it an instant crowd-pleaser and a delicious, healthier alternative to traditional takeout.
Why This Salt and Pepper Shrimp Recipe is a Must-Try
What makes this Salt and Pepper Shrimp recipe stand out from the rest? It’s all about the perfect combination of texture and taste that truly mimics — and often surpasses — your favorite restaurant experience. Each jumbo shrimp is first delicately coated in a duo of cornmeal and cornstarch, a technique that ensures an incredibly light yet irresistibly crispy golden exterior when fried. This isn’t just a simple batter; it’s engineered for maximum crunch!
But the magic doesn’t stop at the crispiness. The flavor profile is an intricate dance of savory, spicy, and aromatic notes. As the shrimp are fried to perfection, they’re tossed with fragrant slivered ginger and a hint of red pepper flakes, infusing them with a warm, zesty kick. The final flourish involves a generous topping of coarse sea salt, freshly ground black peppercorns, bright green onions, and golden fried garlic. These elements create an “explosive” experience, transforming simple shrimp into a complex appetizer or a satisfying main course bursting with savory, umami-rich flavors. Think of it as a culinary symphony where every ingredient plays a vital role in creating a truly memorable dish.
Much like classic crispy shrimp recipes, this version prioritizes that satisfying crunch, but elevates it with a seasoning blend specifically designed to highlight the iconic salt and pepper combination. The carefully selected ingredients — from the type of oil used to the choice of peppercorns — all complement each other to create a harmonious and addictive flavor. It’s perfect served over a bed of fluffy rice for a wholesome meal, or as a show-stopping appetizer at your next gathering. Prepare to impress with this easy-to-make, full-flavored dish!
Essential Ingredients for Perfect Salt and Pepper Shrimp
Crafting delicious salt and pepper shrimp requires a handful of key ingredients that come together to create that signature crispy texture and irresistible flavor. While you’ll find all precise measurements and detailed instructions in the printable recipe card at the end of this post, here’s an overview of what you’ll need to gather:
- Jumbo Shrimp: The star of our dish, peeled and deveined.
- Paprika & Garlic Salt: For an initial layer of savory seasoning.
- Cornstarch & Yellow Cornmeal: The secret to that phenomenal crispy coating.
- Vegetable Oil: Or another high smoke point oil for frying.
- Minced Garlic & Fresh Ginger Root: Aromatic powerhouses that define the flavor.
- Red Pepper Flakes: To add a customizable kick of heat.
- Sea Salt & Fresh Ground Black Peppercorns: The foundational “salt and pepper” flavor.
- Sliced Green Onions: For a fresh, vibrant garnish.
Ingredient Spotlight & Smart Swaps
Understanding your ingredients is key to culinary success. Here’s a deeper dive into the components of this dish, along with helpful substitution suggestions to fit your pantry and preferences:
Shrimp Selection: Fresh, Frozen, and Preparation
SHRIMP – For convenience and quality, we recommend using jumbo shrimp that have already been peeled, deveined, and had their tails removed. While tail-on shrimp can offer a nice presentation for appetizers, tail-off often makes for easier eating, especially when serving over rice. If you opt for fresh shrimp, ensure they are firm, translucent, and have a mild, oceanic scent. Should you be starting with frozen shrimp, it’s absolutely crucial to allow them to thaw completely before you begin the recipe. Thawing ensures that the cornstarch and cornmeal coating adheres properly, leading to that desirable crispy texture without excess moisture.
Choosing the Right Oil for Frying
OIL – The type of oil you use significantly impacts the success of your frying. Always choose an oil with a high smoke point, meaning it can withstand high temperatures without breaking down and imparting a burnt flavor. Our go-to is vegetable oil for its neutral flavor and high smoke point. However, other excellent alternatives include sesame oil (for an added nutty aroma, though sometimes a lower smoke point), avocado oil (very high smoke point, neutral flavor), peanut oil (classic for Asian-inspired frying, distinct flavor), or canola oil (similar to vegetable oil, often more affordable). Avoid olive oil or butter for deep frying as their low smoke points will lead to burning and off-flavors.
The Pepper Spectrum: Heat and Aroma
PEPPER – The “pepper” in salt and pepper shrimp can be customized to your taste. You have several exciting options:
- Black Peppercorns: These are widely available and offer a robust, classic peppery bite. Freshly ground is always best for maximum flavor.
- White Peppercorns: Milder and less pungent than black, white peppercorns offer a slightly earthy note and are often preferred in dishes where a clean appearance is desired.
- Sichuan Peppercorns: For those who love a unique twist and an extra kick, Sichuan peppercorns are fantastic. They don’t just add heat; they provide a distinctive “mala” sensation – a numbing, tingling spice that is characteristic of Sichuan cuisine. Use them sparingly if you’re new to the flavor.
In this particular recipe, we’ve opted for black peppercorns for their classic flavor, and layered in red pepper flakes to introduce a controllable level of spice. This combination ensures a balanced heat that complements the other aromatics beautifully.
Other Flavor Boosters: Ginger and Garlic
GINGER – Fresh ginger root is non-negotiable for this recipe. Its pungent, spicy, and slightly sweet notes are crucial to the dish’s aromatic depth. Always use fresh ginger, peeled and thinly slivered, as its vibrant flavor cannot be replicated by powdered ginger.
GARLIC – Freshly minced garlic, fried until golden and crisp, provides an incredible savory base and delightful texture. While jarred minced garlic can work in a pinch, fresh garlic offers superior flavor and aroma. The act of frying the garlic first also infuses the oil with its essence, building flavor from the very beginning.
Step-by-Step: Crafting Your Crispy Salt and Pepper Shrimp
These step-by-step photos and instructions are here to help you visualize how to make this recipe perfectly. For a concise, printable version of this recipe, complete with precise measurements and instructions, you can jump to the recipe card at the bottom of this post.
- Prepare the Shrimp: Begin by patting your shrimp thoroughly dry on paper towels. This step is critical; excess moisture will prevent the coating from adhering properly and result in soggy, rather than crispy, shrimp. Make sure they are as dry as possible.
- Season the Shrimp: In a large mixing bowl, sprinkle the dried shrimp with paprika and garlic salt. Toss them gently but thoroughly to ensure each piece is well coated. This initial seasoning layer is essential for building depth of flavor from the inside out.
- Coat for Crispiness: Now, add the cornstarch and yellow cornmeal to the bowl. Continue tossing the shrimp until they are completely and evenly coated. The cornstarch provides that light, crisp exterior, while the cornmeal adds an extra layer of crunch and a subtle texture.
- Heat the Oil: Pour enough vegetable oil into a wok (or a large, deep skillet) so it comes about 2 inches up the sides. Heat the oil over medium-high heat until it’s hot but not smoking. A good way to test the temperature is to dip the end of a wooden spoon into the oil; if small bubbles rapidly form around the wood, it’s ready.
- Fry the Garlic: Carefully add the minced garlic to the hot oil. Fry for 1-2 minutes, stirring occasionally, until it turns a beautiful golden brown and becomes crisp. Be careful not to burn it, as burnt garlic can taste bitter. Using a mesh food strainer, promptly lift the fried garlic from the oil and set it aside on a plate lined with paper towels. This fried garlic is a flavor bomb for later!
- Fry the Shrimp: Add the coated shrimp to the hot oil, one piece at a time. It’s important not to overcrowd the wok; fry in batches if necessary to maintain a consistent oil temperature and ensure even crispiness. Cook each batch for approximately 2 minutes, or until the shrimp are golden brown and cooked through. They will curl into a C-shape when perfectly done. Use a mesh food strainer or a slotted spoon to remove the fried shrimp and transfer them to a paper towel-lined plate to drain any excess oil.
- Prepare the Aromatics: Carefully remove all but about a tablespoon of the frying oil from the wok. Be sure to leave the flavorful “brown bits” (known as fond) clinging to the bottom of the pan, as these will contribute to the final taste.
- Infuse Flavor: Return the wok to medium heat if needed. Add the slivered fresh ginger to the hot wok and stir-fry for about 30 seconds until fragrant. Then, add half of the red pepper flakes and stir again, allowing their spice to bloom in the hot oil.
- Turn off the Heat: To prevent overcooking the shrimp or burning the delicate spices, turn off the heat under the wok before adding the shrimp back. The residual heat will be sufficient for the final tossing.
- Final Toss and Serve: Return the fried shrimp to the wok. Sprinkle with the remaining red pepper flakes, freshly ground black pepper, sea salt, vibrant green onions, and the reserved crispy fried garlic. Toss everything gently but thoroughly to combine, ensuring every shrimp is coated with the aromatic seasoning blend. Serve immediately and enjoy the incredible flavors!
Frequently Asked Questions & Expert Tips for Success
Get all your questions answered and discover pro tips to make your Salt and Pepper Shrimp truly exceptional.
Absolutely! Frozen shrimp are perfectly fine for this recipe, but it is critical to ensure they are fully thawed before you begin. Place them in a colander under cold running water for a few minutes or in the refrigerator overnight. Once thawed, pat them extremely dry with paper towels. Any residual moisture will prevent the cornstarch and cornmeal coating from sticking properly, leading to a less crispy result.
To maintain their deliciousness, store any leftover salt and pepper shrimp in an air-tight container in the refrigerator for up to 3-4 days. When it comes to reheating, avoid the microwave as it will make them soggy. For best results and to retain crispiness, reheat them in a 350°F (175°C) oven for 8-10 minutes, or until warmed through. For maximum crispiness, place them on a wire rack set on top of a baking sheet. Alternatively, reheating them in an air fryer at 350°F (175°C) for 3-5 minutes also works wonderfully to restore their crunch.
While deep frying yields the crispiest results, you can adapt this recipe for an air fryer or oven. For the air fryer, lightly spray the coated shrimp with oil and air fry at 375°F (190°C) for 8-12 minutes, shaking the basket halfway through, until golden and cooked. For the oven, bake on a lightly oiled baking sheet at 400°F (200°C) for 12-15 minutes, flipping halfway. Note that the texture will be slightly different (less deep-fried crunch), but still delicious!
There are a few key tricks: 1) **Pat dry thoroughly:** As mentioned, this is crucial. 2) **Don’t overcrowd the pan:** Frying in batches keeps the oil temperature high, ensuring a crisp exterior and preventing steaming. 3) **Proper oil temperature:** Ensure your oil is hot enough (around 350-375°F or 175-190°C) but not smoking. Too low, and the shrimp absorb too much oil; too high, and the coating burns before the shrimp cooks. 4) **Use the cornstarch/cornmeal blend:** This combination is designed for maximum crispness.
Delicious Ways to Serve Salt and Pepper Shrimp
While Salt and Pepper Shrimp is a phenomenal appetizer on its own, its versatility allows it to be enjoyed in many ways. For a complete and satisfying meal, serve it generously over a bed of fluffy steamed white or brown rice. The rice perfectly complements the crispy, flavorful shrimp by soaking up any delicious juices. Don’t forget to garnish with extra sliced green onions for a pop of color and freshness. Beyond rice, consider pairing it with stir-fried vegetables, a side of lightly steamed broccoli, or even tossing it into a quick noodle dish. For an extra kick, a squeeze of fresh lime juice or a light drizzle of chili oil before serving can elevate the flavors even further. It’s a dish that’s sure to satisfy whether you’re hosting a party or enjoying a cozy meal at home.
More Irresistible Shrimp Recipes to Explore
If you’re a fan of shrimp, you’re in luck! There’s a world of delicious shrimp recipes waiting to be discovered. Once you master this Salt and Pepper Shrimp, why not expand your culinary repertoire with these other fantastic options?
- Blackened Shrimp: Bold, spicy, and incredibly flavorful.
- Garlic Butter Shrimp: A simple yet elegant classic that’s always a hit.
- Honey Walnut Shrimp: Sweet, crunchy, and a true takeout favorite.
- Citrus Pepper Shrimp: Zesty and vibrant, perfect for a lighter meal.
- Air Fryer Coconut Shrimp: Crispy, tropical, and healthier thanks to the air fryer.
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Salt and Pepper Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound raw jumbo shrimp peeled, deveined, tails removed
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ cup cornstarch
- ½ cup yellow cornmeal
- vegetable oil for frying
- ¼ cup minced garlic
- 1 Tablespoon fresh ginger root slivered
- 1 Tablespoon red pepper flakes
- ½ Tablespoon sea salt
- 1 Tablespoon fresh ground black peppercorns
- 3 Tablespoons sliced green onions
Things You’ll Need
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Wok
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Fine mesh strainer
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Vinyl gloves
Before You Begin
- If you are using frozen shrimp, allow them to thaw before beginning.
- Depending on your preference, you can use black peppercorns, white peppercorns, and even Sichuan peppercorns for this dish. Sichuan peppercorns will add a kick of spice, while white and black peppercorns are deemed milder.
- Choose an oil with a high smoke point. We use vegetable oil, but sesame, avocado, peanut and canola oil work as well.
- You can purchase jumbo shrimp that have already been peeled, deveined, and have had the tails removed. If you have frozen shrimp, allow them to thaw before beginning.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 350F oven on a baking sheet for 8-10 minutes or until warmed through. To keep them nice and crispy, you can reheat them on a wire rack placed on top of the baking sheet. You can also reheat them in the air fryer.
Instructions
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Pat shrimp dry on paper towels.
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In a large bowl, season shrimp with paprika and garlic salt, tossing to coat well.
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Add cornstarch and cornmeal, tossing shrimp to coat completely.
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Add enough vegetable oil to a wok to come about 2-inches up the sides. Heat vegetable oil over medium high heat until hot, but not smoking.
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Add minced garlic to the hot oil and fry for 1-2 minutes, to get it nicely browned and crisp. Using a mesh food strainer, lift the fried garlic from the oil and set garlic aside.
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Add shrimp, one at a time being careful not to crowd, to the hot oil. Cook shrimp for 2 minutes and remove with a mesh food strainer or slotted spoon to a paper towel lined plate to drain.
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Remove all but a tablespoon of oil, being careful to leave the brown bits in the pan as well.
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To the hot wok, add slivered ginger and stir. Add half of the red pepper flakes and stir again.
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Turn off the heat.
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Add shrimp back to the pan. Sprinkle shrimp with remaining red pepper flakes and the black pepper, sea salt, green onions, and reserved fried garlic. Toss to combine and serve.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.